ANA adds Hyogo, Iwate and Okinawa regional cuisine to menu

21 Aug 2017 by Craig Bright

All Nippon Airways’ (ANA) in-flight menu will see the addition of regional cuisine from Hyogo, Iwate and Okinawa prefectures for business class passenger on board its international flights.

The new menu is part of the Japanese carrier’s Tastes of Japan campaign, which it launched in 2013, that sees the in-flight menu rotate every few months with offerings from different regions in the country.

Throughout September to November this year, business class passengers and visitors to the ANA Suite Lounge Dining will be able to sample the various cuisines.

ANA Okinawa prefecture cuisine

This will begin with Hittsumi flour dumplings in broth with salmon and nanbu-fu wheat bran from Iwate in business class from September through November, along with local Agu pork in a moromi (cereal and soy bean mash) bowl from Okinawa. ANA Suite Lounges for international flights at Tokyo Narita and Tokyo Haneda Airports will also offer Okinawa-grown shequasar fruit with herb jelly as a dessert throughout this period.

In September, the ANA Suite Lounge Dining restaurant at Tokyo Haneda Airport will offer sea bream steamed buns with onion soup from Hyogo prefecture, while later in October, this will be replaced with parfait using local ingredients from Iwate.

ANA Tajima Sukoyaka Chicken

Finally in November, business class passengers on international flights will received smoked chicken with a Kobe red wine sauce from Hyogo, known as Tajima Sukoyaka Chicken.

Alcoholic Japanese sake and shochu beverages are also available at lounges in Tokyo Haneda, Tokyo Narita and Kansai Airports as part of the Tastes of Japan campaign.

It’s worth noting that travellers on select flights between Japan and Hong Kong, however, will be offered special menus developed by the culinary team at the Island and Kowloon Shangri-La hotels throughout this year.

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